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Easy broccoli and cauliflower soup

This easy broccoli and cauliflower soup is ready within 30 minutes. You can add some chilli to it for a spicy version. I prefer it with chicken broth but for a vegan version you can use vegetable stock. Serve it with crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 medium broccoli
  • 1 medium cauliflower
  • 1 litre chicken or vegetable stock
  • 1 bay leaf
  • 1 handful of parsley leaves
  • Salt and pepper
  • Apple cider vinegar & coriander leaves to serve

Method
 

  1. Finely chop the onion and garlic. Roughly chop the carrot then the broccoli and cauliflower.
  2. Heat the oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic and cook for another minute, then add the carrot, broccoli & cauliflower, and sauté for another 5 minutes.
  3. Add the stock and bay leaf, bring to a boil, then simmer for 15 minutes over low heat, or until the veggies are tender.
  4. Remove the pot from the heat, discard the bay leaf, then add the parsley leaves and a spoonful of cider vinegar.
  5. Using a stick blender, pulse until you get a smooth soup.
  6. Taste and adjust the seasoning and vinegar. Add more stock if it’s too thick.
  7. Serve warm.